Brown Butter Pumpkin Spice M&M Cookies

Say that 10 times fast.
Go ahead.
I’ll wait.
Tough, isn’t it?
A lot tougher than it is to actually make these delicious cookies!

BBPS Cookies

-16 Tbs brown butter
– 1 1/2 c light brown sugar, lightly packed
– 2 eggs
– 2 tsp vanilla
– 2 3/4 c flour
– 1 1/2 tsp baking soda
– 1/2 tsp salt
– 1-9 oz bag Pumpkin Spice M&Ms

Preheat oven to 375 degrees.  Generously grease your cookie pans and set aside.

Place sugar and brown butter* into electric mixer.  Mix until well combined.  It will look a little funky (I thought so, at least).  Add eggs one at a time.  After the eggs are added the mixture will look much more “normal.”  Add vanilla and mix well.

In a separate bowl mix flour, baking soda, and salt.  Mix.  Gradually add the flour mixture to butter mixture.

cookiedoughHand-mix in Pumpkin Spice M&Ms.  Hand-roll dough into about 2″ balls.**

Bake for 8-10 minutes.  Makes about 3 dozen cookies.

*I recommend allowing the butter to cool for 5-10 minutes if you brown it right before making this recipe.

**This was tough, the M&Ms didn’t really want to stick to the dough.  By using your hands to roll and pat them into cookies, you shouldn’t have any problem!

Brown Butter Pumpkin Spice M&M Cookies
Author: What The Efff Blog
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 3 doz
Ingredients
  • 16 Tbs brown butter
  • 1 1/2 c lightly packed light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 c flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 9 oz Pumpkin Spice M&Ms
Instructions
  1. Preheat oven to 375 degrees. Generously grease your cookie pans and set aside.
  2. Place sugar and brown butter* into electric mixer. Mix until well combined. It will look a little funky (I thought so, at least). Add eggs one at a time. After the eggs are added the mixture will look much more “normal.” Add vanilla and mix well.
  3. In a separate bowl mix flour, baking soda, and salt. Mix. Gradually add the flour mixture to butter mixture.
  4. Hand-mix in Pumpkin Spice M&Ms. Hand-roll dough into about 2″ balls.**
  5. Bake for 8-10 minutes. Makes about 3 dozen cookies.
Notes
*I recommend allowing the butter to cool for 5-10 minutes if you brown it right before making this recipe.**This was tough, the M&Ms didn’t really want to stick to the dough. By using your hands to roll and pat them into cookies, you shouldn’t have any problem!

 

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4 comments

    1. Ha. Shockingly, not all of these got eaten before I deemed them “too old.” I’ve gotten a wee bit better at self control. I guess that’s what happens when you live with a man that doesn’t have a sweet tooth…either that or I’ve just gotten better at hoarding things to eat at work (not in his presence) and I forgot about my cookies.

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